INSTRUCTIONS:

For the sweet potato “bacon”:

1. Preheat oven to 450.
2. Slice your sweet potato into very thin matchsticks.
3. In a small bowl whisk together liquid smoke, maple syrup, and BOU vegetable bouillon cube until well combined.
4. Toss sweet potato in the mixture and then lay flat on a baking sheet lined with parchment paper.
5. Bake for 10 minutes, toss, and bake for a final 5 minutes. Let cool and harden before serving. Set aside.

For the poached eggs:

1. In a medium pot, heat at least 4” of water over high heat. Once boiling, reduce heat to low and add white vinegar.
2. Crack a cold, large egg into a small ramekin.
3. Use a spoon or spatula to create a vortex in the water, once spinning carefully pour your egg into the center. Let cook for 3 minutes before scooping out with a slotted spoon.
4. Do this for all 4 eggs. If you feel the water temperature has gotten too low, bring it back to a boil before moving on to the next egg.

For the base:

1. Heat a skillet over medium heat with 1 tsp olive oil. Once hot, add your Soozy’s muffin halves to the pan, cook on each side just until browned. Transfer muffin halves to your serving plates.
2. Add spinach, salt and pepper to the same skillet and toss constantly just until wilted. Evenly divide spinach onto your muffin halves.

For the hollandaise sauce:

1. Add egg yolks, spicy brown mustard, and lemon juice to a blender. Blend on high for 5 seconds.
2. Bring the blender to a high speed, and slowly pour the butter in a steady stream. The sauce should thicken as you pour the butter.

For the assembly:

     1. Add poached eggs to the muffin and spinach base, and drizzle with          hollandaise sauce. Top with sweet potato “bacon.

    2.Serve immediately.